Vegan Raspberry Ginger Quick Bread
This quick bread balances a subtle sweetness and tartness with a nice golden brown crust. Best of all, it's ready in just a few simple steps.
Servings: 1 loaf
Ingredients
Wet Ingredients
- ¼ cup applesauce
- 1 chia egg (1 tbsp ground chia seed, 3 tbsp water)
- ½ cup melted butter
- 4 tsp vanilla extract
- ½ cup unsweetened vegan milk
Dry Ingredients
- ¼ cup brown sugar or sub cane sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ginger powder
- 1½ cups raspberries
Instructions
- Preheat the oven to 350°F and lightly grease a 9x5in baking pan.
- Make a chia egg by mixing together 1 tbsp of ground chia and 3 tbsp of water and letting it sit for at least 5 minutes. Set aside.
- Sift all of the dry ingredients (excluding the raspberries) into a large bowl and then whisk them together until combined.
- In a separate bowl, whisk together all of the wet ingredients (including the chia egg).
- Pour the wet ingredients into the dry ingredients and mix together until just combined.
- Fold in the raspberries gently until just combined with the mix.
- Pour the mix into the baking pan an d spread it evenly in the pan.
- Place in the middle of the oven and bake for 60 minutes or until a toothpick stuck in the middle comes out clean or with just a crumb or two on it.
- Remove from the oven and place the baking pan on a wire rack to cool for 5 minutes.
- After 5 minutes, run a knife around the edge of the bread to separate it from the pan. Flip the quick bread over and out of the baking pan onto the wire rack. Let it cool completely before cutting in to it and eating it.